2 ¾ c. flour
1 c. shortening
2 t. cream of tartar
1 ½ c. sugar
1 t. soda
2 eggs
½ t. salt

Cream shortening, sugar and eggs.  Add flour mixture.  Chill dough 2 hours.  Form walnut size balls.  Roll in cinnamon sugar mixture (2 T. sugar to 2 t. cinnamon).  Place on un-greased pan leaving ample space for spreading.  Bake 400 degrees 8 to 10 minutes.

These were always a “pain” to make but we always had them at Christmas time for Lisa who thinks they are very special.  Parchment paper has made them much easier.

3 ½ c. sifted flour 
¾ c. sour cream
1 tea. salt
1 egg plus 2 egg yolks
1 c. shortening (part butter)
1 t. vanilla
1 pkg. dry yeast
1 c. sugar
¼ c. warm water

Sift flour and salt into mixing bowl.  Cut in shortening.  Dissolve yeast in water.  Stir into flour mixing with sour cream, eggs, and vanilla.  Mix well with hands.  Cover with damp cloth and refrigerate 2 hours.  Roll half of dough on sugared board into oblong 8” X 16”.  Fold ends together in center and roll again the same size.  Repeat the third time.  Roll ¼” thick.  Cut in strips 1” X 4”.  Twist ends in opposite directions stretching dough slightly.  Put in shape of horse shoe on un-greased baking sheet covered with parchment paper.  Bake at 375 degrees until delicately brown.  Remove from pan immediately.

Mix :
1 cup sugar
1 egg
1 cup peanut butter
½ tea vanilla

Roll into small balls an put on cookie sheet.  Flatten with a fork.  Bake until real light brown in 350 degree oven.